Creamy Chicken and Mushrooms Cooking Light
Indulge in the wholesome comfort of Creamy Chicken and Mushrooms, a lightened-up twist on a classic dish that doesn’t skimp on flavor. Tender, seared chicken breasts are nestled in a velvety sauce made with Greek yogurt, earthy baby bella mushrooms, and fragrant garlic, creating a rich yet healthy meal. Fresh thyme and parsley add bright, herbaceous notes, while a touch of flour ensures the sauce achieves the perfect creamy consistency without heaviness. Ready in just 35 minutes and crafted with low-sodium chicken broth, this dish is a weeknight-friendly option for those seeking a nutritious and satisfying dinner. Serve it over whole-grain pasta, steamed vegetables, or fluffy rice for a well-rounded meal that’s sure to please the whole family!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 1 cup low-sodium chicken broth
- 0.5 cup nonfat Greek yogurt
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts on a cutting board and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
Add the chicken breasts to the skillet and sear on each side for 4-5 minutes, until golden brown but not fully cooked through. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until softened and golden. Stir occasionally to prevent sticking.
Sprinkle the flour over the mushrooms and stir well to coat them evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring to combine with the mushrooms and flour. Let the mixture simmer for 2-3 minutes until slightly thickened.
Lower the heat to medium and whisk in the Greek yogurt until smooth. Add the thyme and stir to combine.
Return the chicken breasts to the skillet, nestling them into the creamy mixture. Cover and simmer for 8-10 minutes until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the creamy chicken and mushrooms warm, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 10.0 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
